Cancer is one of the most common causes of death in Western societies. The occurrence of cancers is different depending on the type of cancer, but the bulk of neoplastic diseases can be traced to a mix of genetic and environmental causes.
Dietary factors certainly plays an important role in the onset of tumors, We are what we eat and sometimes, we eat what is bad for us. In this regard, to set a proper anti-cancer strategy, we must distinguish two different types of strategies that use diet as a means to combat tumors.
In fact in our diet may be present foods that promote the onset of cancer or even blatantly carcinogenic substances. An anticancer diet should minimize and possibly eliminate these substances by choosing the correct foods and taking the correct cooking systems with a strategy of the elimination of substances that promote the onset of cancer.
On the other hand, many foods contain protective substances against cancer and even though many of them have no definitive studies. That is why this active strategy of prevention against cancer, should be considered only after having successfully adopted the strategy and seeing for yourself.
Diet and cancer: the strategy of elimination
The fact that obesity favors the onset and development of most cancers is a well established fact: The higher the amount of body fat, the greater the likelihood of developing cancer. A body fat percentage lower than 12% for men and 20% for women is reached and maintained without problems by all people and ensures a low probability, consistent with their own genetic characteristics of cancer.
The second factor to check is the intake of foods that contain carcinogens. Among these, the most widespread and dangerous are the nitrosamines, which are not contained directly in foods, but appear in the body following ingestion of nitrites, used as additives (E250, E249) in many meats and in meat and fish preservatives. To eliminate these from the diet, it is sufficient to choose nitrite cured meats and other products without nitrite, reading labels and selecting quality producers who do not use it.
Some vegetables such as beets, spinach, turnips and celery contain significant amounts of ingredients that can be converted to nitrite under certain conditions: thus, it should limit the consumption of these vegetables or to rely on crops with low environmental impact or even better organic farming.
Other carcinogens such as benzopyrene, are contained in foods cooked at temperatures too high, especially in meat roasted on the grill or otherwise subjected to excessive temperatures. Use methods such as stewing, boiling, steaming and limit high-temperature cooking (such as frying and baking to roasting) to special occasions, with a maximum frequency of once week.